Steamed Alaskan Sockeye Salmon

Heat oven to 450 °F. Have ready a 14 1 ⁄2 x 12 1 ⁄2-in. foil cooking bag and a large rimmed baking sheet. Brush each piece salmon with 1 tsp sesame oil; season with salt and pepper. Place in bag in a single layer with ginger and green part of scallions scattered around. Double-fold open end of bag. Put bag on baking sheet. Bake 8 minutes, or until salmon is barely opaque in center. Meanwhile, heat vegetable oil in a large nonstick skillet until very hot but not smoking. Add mushrooms, asparagus and bok choy. Stir-fry 2 to 3 minutes until vegetables are crisp-tender. Add tomatoes; stir-fry just until hot. Divide among 4 serving plates. Remove pan from oven. Wear oven mitts while cutting open foil bag with a sharp knife. Carefully fold back top of bag to let steam escape. Place salmon on top of vegetables. Heat Sauce ingredients; pour over salmon and vegetables. Garnish salmon with scallions and ginger.